Fruit toast
By RyanCronin
Maybe I am old and a little nostalgic. I like the bread I ate when I was a child. It is not so delicate, a little rough, and chewy. All the breads made with fruit ingredients reduce the moisture and lengthen the baking time, and the effect is not bad...
Recipe Recommendations
- high-gluten flour 300g
- dry yeast 4g
- eggs one
- honey 20g
- milk 30g
- unsalted butter 30g
- salt 1g
- milk fragrance
- baking
- several hours
- ordinary
Steps for Fruit toast
1
Put high flour, salt, and dry yeast in a bowl and stir well before adding eggs, honey, and milk.
2
When kneading it into a smooth dough that can stretch out a thicker film, add small pieces of softened butter, and continue to knead until a uniform film that shines through the hand can be stretched. At this time, the dough is finished.
3
Cover with a damp cloth and ferment at room temperature for about 1-1.5 hours.
4
Divide the fermented dough evenly into 3 portions, round, cover with plastic wrap, and relax for 20 minutes.
5
Take a dough and roll it into an oval shape.
6
Sprinkle with fruit on top.
7
Fold it left and right to form a thin dough.
8
Roll out the thin dough up and down into long strips, and then roll it up from top to bottom.
9
Seal and rinse off, place in a toast box, cover with a damp cloth, and wake for about 2 hours.
10
After 9 minutes full, apply egg liquid on the surface.
11
Place in the lower layer of preheated 180-degree oven and bake for about 40 minutes. Cover the surface with tinfoil after it has been painted to prevent further coloring.
12
After roasting, place on the grill to cool. That's enough.